North African Cauliflower Soup Recipes

NORTH AFRICAN CAULIFLOWER SOUP

Steps:

• In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
• Add the potatoes, cumin, and fennel; cook for 1 minute.
• Add the hot water; cover, turn up the heat and bring to a boil.
• Add the cauliflower and bouillon cubes and return to a boil.
• Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.
• In a blender, puree and vegetable/broth mixture until smooth.
• Add lemon juice, salt, and pepper to taste.
• Reheat the soup, being careful not to scorch it.
• Serve warm; garnish with chopped tomatoes and chives.

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

CAULIFLOWER TAGINE

Steps:

• Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
• Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
• Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
• Bring to a boil, breaking up tomatoes into large chunks with a spoon.
• Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
• Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
• To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
• Sprinkle almonds and cilantro over each serving.

MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP

Steps:

• Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.